This Alpine apres-ski dish is designed to be hearty and satisfying--and preferably enjoyed by a roaring fire. Pizzochiere are noodles that are made from buckwheat flour, which contribute nutty taste as well as welcome heft. Look for them at Italian food markets and online. You can substitute semolina fettucine or pappardelle, but the flavor won't be the same. The noodles are layered with potatoes, cheese, onion, and radicchio and baked until the cheese is melted and everything is heated through.
- 400 grams noodles (buckwheat pizzoccheri, or egg tagliatelle, fettuccine)
- 150 grams butter
- 200 grams asiago (cut into cubes)
- 100 grams grated parmesan cheese
- 1 head radicchio (or Treviso variety lettuce)
- 200 grams potatoes
- 1 red onion
- In a saucepan, melt the butter and saute the finely sliced onion, add the washed, dried, and sliced radicchio.
- Season with salt and cook for a few minutes to sweat the radicchio lightly, allowing it to still maintain some crunch.
- Boil a pot of water and add the potatoes cut into cubes.
- After 5 minutes, add the pizzoccheri pasta and 1 tablespoon of salt; Cook for approximately 15 minutes and drain.
- Layer the pasta and potatoes in a hot pan with a layer of butter, onion, and radicchio, Asiago, and parmesan cheese. Repeat the layers again with the pasta and potatoes and finish off the last layer with butter and an additional sprinkling of parmesan.
- Bake for 5 minutes in the broiler and serve hot.
PER SERVING *
|Calories1000Calories from Fat500|
|% DAILY VALUE*|
|Calories from Fat500|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.